• Chef's Tip: Dried Beans

August 01, 2014

Dried Beans

Cooking dried beans takes more time than opening a can, but you'll be rewarded with superior flavour & texture. Here’s how;

Step 1. Arrange dried beans on a sheet pan or clean kitchen towel & sort through them to pick out any stones or debris.

Step 2. Rinse the beans well in cold, running water.

Step 3: Soaking beans before cooking helps to remove some of those indigestible sugars that cause flatulence. Put beans into a large bowl & cover with 2-3” of water. Set aside for 8 hours or overnight; drain well. OR for a quick soak: Put beans into a large pot, cover with 2-3 inches of water. Bring to a boil & boil briskly for 3 minutes. Cover & set aside off of the heat for 1 hour; drain well.

Step 4: Put beans into a large pot & cover with 2” of liquid. (Don't add salt at this point, it slows the beans' softening.) Bring to a boil. Reduce heat, cover & simmer, until beans are tender when mashed or pierced with a fork. Cooking times vary with the variety, age and size of beans; generally you're looking at about 1 to 2 hours. Enjoy!




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